heartland Renaissance

Venison Sausage – Greek Style

Apr 192012

There is a beauty to crafting beautiful food with your own hands for the people you love. And it is even more beautiful when you’ve spent the time in the woods, in nature, and prayerfully respect and appreciate the nourishing qualities of a life well and wildly spent. Certainly it takes a little more time, a little more effort, but it is the food of love.

Michael Psilakis mentions that this venison sausage is a play on a Greek Cypriot sausage called tseftelia. It is delicious paired on a platter of meze and eaten with one’s fingers.

April 19, 2012 Posted by Heartland Renaissance Beef and Game, Charcuterie, Summer 1 Response »

How to Roast a Lamb – A book review

Apr 122012

There is a single word in Greek, kefi, that explains a philosophy of life. Kefi is the culmination of a celebration when music, dance, food, liquor, and the company you share intersect. The effect is so ethereal and the feeling so euphoric that you realize this is what life is about. It isn’t material possessions – the size of your house or the kind of car you drive – that are important. It’s the joy you derive from celebrating life with the people you love.

Michael Psilakis

This cookbook is a love story. About a man and his family. His family and food. And food as love.

Michael Psilakis has written a cookbook that you just want to sit down and read with a glass of wine in the evening. He’s crafted a story about his family, including his personal story about his relationship with his late father, that can make you misty-eyed at times. Love, faith, teenage angst and family dinners all coincide and then you look up, and remember it’s a cookbook. . .

April 12, 2012 Posted by Heartland Renaissance Beef and Game, Book Reviews, Cookbooks No Responses »

Three Sisters Chili

Sep 152009

I was inspired recently when reading this article on Companion Planning your Garden on Lylah’s blog. As a novice gardener, I’ve learned a lot this season and am already planning ahead for next and love Lylah’s blog and this particular article for information and inspiration! In the article, the authors discuss plants that benefit each other when planted near or in companion to each other, and also discuss the trinity of squash, corn and beans that the native Americans called the “Three Sisters.” Not only are they companion plants, but together create a perfect protein and were major sources of Native American menus, in all parts of the country. As one of three girls (the original Three Sisters, above – I’m in the middle), I loved the name in and [... To read more, click here ...]

September 15, 2009 Posted by Heartland Renaissance Beef and Game, One-Pot Meals and Soups Real Food Wednesday, Recipes from Chef Sarah's kitchen 3 Responses »

Yummy, Nummy Meatloaf

Jun 092009

Does the world need another recipe for meatloaf? Probably not. But the thing is, I like my recipe better than any other, and this is my blog, so here it is! I’ve experimented with all kinds of meatloaf recipes. The basic recipes, which were too blah, the epicurean recipes full of various sausages and strange herbs (I’m talking to you, Mario Batali) – they just didn’t give enough true, old-fashioned meatloaf vibe, and finally, through trial and error, developed the one below. Makes enough for family dinner with a piece or two leftover for a meatloaf sandwich tomorrow (cold, with mayonnaise, thank you), enough “adult ” flavors to please a discriminating palate while still being traditional enough to give the warm cozies with each bite. And . . . . [... To read more, click here ...]

June 9, 2009 Posted by Heartland Renaissance Beef and Game "Real" Foodie, Recipes from Chef Sarah's kitchen 5 Responses »

Taco Casserole with Spanish Brown Rice

Apr 032009

My family could eat Mexican food nearly every night. I love that, traditionally, Mexican food is very healthy and “real” food (beans, rice, protein, fresh veggies, lard, escabeche . . . . yummmm) and I feel great serving it to them. I’ve been augmenting some family favorites to make my recipes more nourishing and am excited to share one of our new favorites below! I made a double batch of this; one for dinner and one for the freezer, and it was a big hit! Spanish Brown Rice 14 oz. can of diced tomatoes 2 cloves of garlic, diced 1/2 onion, chopped (about 1/2-2/3 cup) 1/2 bell pepper, chopped 2 green onions, chopped 1 Tablespoon vegetable oil (I used coconut; olive oil would also work great) 1 Tablespoon sea salt [... To read more, click here ...]